MUSHROOM UDON NOODLE BOWL

Yield: 4 to 6 servings Total time: 1 hour

Ingredients: For the broth:

3 large scallions, trimmed 1 handful dried shiitake mushrooms, crushed (about 1/2 cup) 1/4 cup crumbled dried seaweed, such as kombu or dulse (optional) 1 chunk of ginger, smashed and unpeeled 2 whole, unpeeled garlic cloves Stems or trimmings from fresh shiitake mushrooms (see below) (optional) 1 tsp salt

For the soup:

500g dried udon noodles (or use fresh or frozen, cooked udon) 2 tbsp butter 1 cup chopped leeks, white and pale green parts only 250g fresh shiitake mushrooms, stems removed, caps sliced in strips (save trimmings for broth) 1 tsp minced ginger 2 cloves garlic, minced 1/4 cup mirin or dry sherry 1/2 tsp sesame oil 2 tsp s oy sauce 2 cups chopped bok choy 1/2 cup red or white miso 1 cup soft or medium tofu, cut in small cubes 4 scallions, finely chopped, for garnish Shichimi togarashi or crushed red-pepper flakes, for garnish

Preparation:

1. Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside. 2. Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature. 3. In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer. 4. Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat. 5. Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.